Umeboshi
I have read in many places that most Westerners can not eat umeboshi. I however love these sour little red tasty treats. They are especially tasty in the morning with my gohan.
 |
Marco Mancini |
After doing a little 'netsurfing, as my wife says, I ran across this site that has some cool receipes and info on how to make your own umeboshi. If I had access to some ume I certainly would try to make my own choya. Oh whatch out for the engrish.
Umeboshi is also made using the red shiso plant. The red shiso is alos a tasty and healthy topping for rice. It also contains a lot of salt that is left over in the bottom of the shaker for some reason. Well anyways, please try it next time you have white Japanese rice!
4 Comments
Stats Counter
Powered by Visitor Stats
As a westerner living in Tokyo from 1994 to 1998, one quickly learns where to find energy (Genki-NESS). Each morning having very sour umeboshi chopped into small pieces blended into well cooked rice became addictive after a few months.
Other products which are superpowerful and only in Japan are wakamai and hijiki. Wakamai is outstanding for taste. For energy second to none on the face of this planet, chop up raw handfuls of HIJIKI and mix it with something -rice... You will never have more energy for such things as sports with any other food or drink.
Thanks Richard for the info. I will ask Yuko if I can try these things that you mentioned. Please stop back! Dave
Does anyone know where I can purchase umeboshi by mail?
Does anyone know where I can purchase umeboshi by mail?